Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!

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    Corned Beef, Kale and Carrot Hash

    If you make corned beef and cabbage for St. Patricks day, maybe use the leftovers for corned beef hash and eggs. It’s easy, delicious, and with the addition of carrots and kale, much healthier than the kind you might get at the diner.

    Cut up 1 small onion or shallot and saute in a bit of olive oil. Add some of the leftover cooked potatoes and carrots from your corned beef dinner, a few slices of the cooked corned beef, diced, a sprinkle of smoked paprika, and some celery salt. Saute until the potatoes start to turn crisp and then add some chopped kale. If you want the potatoes really crispy, add a few tiny slices of butter. Try not to flip them around a lot, let them sit in the pan for a few minutes on medium low heat so the bottom gets nice and crispy.

     Salt and pepper to taste. Serve with an over easy egg, some rye toast and fresh fruit. YUM!

    p.s. You can also do this with corned beef you buy at the deli counter. Just chop it up and cook with leftover cooked potatoes and shallots or onion.

    Notes

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    16. improudbeingwhoiam reblogged this from delishytown and added:
      It looks so yummy :Q
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      THIS LOOKS DELICIOUS. Corned Beef, Kale and Carrot Hash If you make corned beef and cabbage for St. Patricks day, maybe...
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